Tuesday, 1 July 2014


This recipe was a massive, massive hit! they went in seconds! really excited to share it with you! Also very excited that we're coming into cherry season! I love, love, love them, so lots of excitemtent all round this week! They remind me of a beautiful day I had last year, at a local park with friends, watching the tennis at Wimbledon on a big screen whilst drinking pimms & lemonade & eating cherries.... Ok on with the recipe. there are actually no cherries in this recipe, so I hope that I haven't mislead anyone. I just completely wandered off track for a minute there..

100g gluten free oats
100g doves farm self raising gluten free flour
100g unsalted butter
100g soft brown sugar
1 tablespoon golden syrup (or honey if you prefer)
150g milk or dark chocolate

preheat the oven to 200c

mix the oats, flour, butter, brown sugar and golden syrup together to form a ball of dough,
you can either do this by hand or you can use a blender (I used a blender).
if you are doing it by hand you will need to leave the butter at room temp to soften before you mix everything together.
roll out onto a sheet of baking paper/grease proof paper and cut into rounds (this made 14 biscuits with the cutter I used) or any other shape you like.
bake in the oven for 12- 15 mins. ( I did my first batch for 15 mins. second batch for 13)  They should have turned golden brown. They will still be soft when they come out of the oven so leave to cool (and harden) before moving them.
once cool and hardened, melt the chocolate - break into pieces and place in a heatproof bowl over a saucepan of simmering water until the chocolate melts.
dunk each biscuit in the chocolate so that one half is covered and then put each biscuit back onto the baking/ greaseproof paper for the chocolate to set.

                                          Yum, yum, yum, Gluten free never tasted soooo good!

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